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Good Morning!! I hope you all had a great weekend. I know we did! Yesterday after church, we came home and it was chilly, cloudy and even (gasp!) a bit drizzly. So we hunkered in, played Scrabble, watched a movie and made mud pies outside in the newly wet mud. Then in for a bubble bath and a REALLY REALLY yummy homemade Chicken Pot Pie. SO good and so easy- I kinda made up my own recipe, so here goes… (well, first our menu for the week, recipe at the end)

Sunday:

B: Bagels with cream cheese, fruit

L: Sandwiches, chips, apples

D: Chicken Pot Pie, steamed broccoli

Monday:

B: eggs with english muffins

L: spaghetti, carrots, cookie

D: leftovers

Tuesday:

B: smoothies, cinnamon bread

L: PB&J, Go Gurt, apples

D: Out with Michael, Burritos for kids with Carly

Wednesday:

B: Homemade granola, yogurt

L: turkey and cheese, apples, crackers

D: grilled cheese, tomato soup

Thursday:

B: Oatmeal, bananas

L: Pasta, chicken, cucumbers, cookie

D: Chicken Pasta Salad

Friday:

B: cinnamon toast, bananas

L: Hot Lunch

D: Spinach and cheese calzones, Cesar Salad

Saturday:

B: cereal with milk

L: taquitos, fruit

D: Teriyake Chicken, brown rice, edamame

Ok, so my

Chicken Pot Pie

For the crust, I used the one out of the Betty Crocker cookbook. P. 123.

For the pie-

1 potato, peeled and diced

3 stalks celery washed and diced

2 carrots, diced

1 onion, diced

1/3 cup butter

2 cups chicken broth

1 cup milk

1/2 cup flour

1 tsp. salt

1/4 tsp pepper

4-6 chicken breasts, cooked and chopped

In a large, deep pan melt butter and sautee all veggies together for about 10 minutes. Add the flour to the veggies and mix. Cook for 1 minute, stirring constantly.

Mix chicken broth and mild, gradually stir into the veggies. Cook over medium heat until thickened and bubbly. Stir in salt and pepper, add chicken and stir well.

In a pyrex – 2 quart dish, put one pie crust along the bottom. Pour in the pie filling and top with other crust. Make sure to make steam vents- either with a knife or pierce with a fork.

I have fallen in love with a blog- for awhile now, thanks to CeeJay.. it is Ree at The Pioneer Woman. This woman is really amazing- and she lives a life I would love to touch if only for a day or 3. She has a cooking blog linked to her regular blog- GO RUN QUICK NOW and look at it and then come back. I’ll wait. Ok, amazing right?? So I made the Beans and Cornbread. I have a few photos of the cooking portion- but as for a photo of the plated/eating…well, it happened so fast, there are none. Thank you, Ree!! This was a HUGE hit with my family!!

Here is the recipe:

Pioneer Woman Beans & Cornbread

Rinse beans with cool water, then pour into a pot and cover with water by 2 to 3 inches. Bring to a boil, then reduce heat and cover. Simmer for approximately two hours, or until beans are tender. If water level decreases too much during cooking, add water as necessary. Beans should have a thick broth. Toward end of cooking time, add salt and pepper and check for seasoning. Adjust seasoning before serving, but don’t oversalt. Can add chili powder, garlic, Tabasco if you’d like; but the beans are great with just salt and pepper. Serve in a bowl with cornbread. Can serve with small bowls of grated cheese, chopped onions, chopped fresh jalapenos, sour cream, and/or cilantro.

Cornbread:

1 cup yellow corn meal

½ cup all purpose flour

1 teaspoon salt

1 cup buttermilk

½ cup milk

1 egg

1 tablespoon baking powder

½ teaspoon baking soda

¼ cup, plus 2 tablespoons shortening

Preheat oven to 450 degrees. Heat 2 tablespoons shortening in an iron skillet, muffin pan, or other baking pan. Combine corn meal, flour, and salt in a mixing bowl. In a separate bowl, combine buttermilk, milk, and egg and stir just to combine. Add baking powder and baking soda, stir, then add ¼ cup melted shortening, stirring constantly. Mix well, then pour into hot pan, evening out the surface with a spatula. Bake at 450 degrees for 20 to 25 minutes, or until golden brown on top. Cut into squares. Eat. Moan. Groan. Smile.

Love,

Pioneer Woman

and after you go see the AMAZING photos at Ree’s site, here are my goofy ones!

T-1 week and counting till school starts. I am really excited about this last week of summer. We have beach plans, pool plans and even Ripley’s Believe it or Not Museum plans. There may even be a trip to Disneyland in the works. So without further ado….our menu….

Since my life has been a whirlwind, I am so thankful to have the next few weeks before school almost all free… a couple of little things here and there, but otherwise we are in the last lazy days of summer. Look for beach, pool and park photos….